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Gochujang-Glazed Grilled Eggplant

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 large eggplant, sliced into 1/2-inch rounds
  • 1 tablespoon neutral oil (like avocado or grapeseed)
  • 1 tablespoon gochujang (Korean red chili paste)
  • 2 teaspoons soy sauce or tamari
  • 2 teaspoons maple syrup or honey
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • Toasted sesame seeds and sliced scallions, for garnish
  • Optional Add-ins & Swaps:
  • Add a splash of rice vinegar for tang
  • Use zucchini or mushrooms with the same glaze
  • Add grated ginger for a citrusy kick

Instructions
 

  • Prep the EggplantSlice eggplant into rounds and sprinkle lightly with salt. Let sit for 10 minutes to draw out moisture, then pat dry with a paper towel. Brush both sides lightly with neutral oil.
  • Mix the Gochujang GlazeIn a small bowl, stir together gochujang, soy sauce, maple syrup, sesame oil, and garlic until smooth. Set aside.
  • Grill the EggplantPreheat a grill or grill pan over medium-high. Grill eggplant slices for 3–4 minutes per side until grill marks appear and eggplant is tender. In the last 1–2 minutes, brush each slice with the glaze and flip once more to caramelize.
  • Finish and ServeTransfer to a plate and drizzle with extra glaze. Garnish with sesame seeds and scallions. Serve hot or room temp.